Holiday in Bahrain + Comfort Food = Perfect Day breakfast #slow English:CookingDesiFoodAbroad#viral

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while beans are budget-friendly and nutritious

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

Make the dough by taking 1 cup of wheat flour and adding a pinch of salt, some chili flakes, and a little water. Mix it all together and knead until soft and smooth.

Add a touch of oil, specifically little ghee, and massage it gently into the dough.

Cover the dough and let it rest while preparing the filling.

Prepare the filling by pouring boiling butter over the cauliflower, adding a little salt and turmeric, and letting it soak for a few minutes.

After about 10-15 minutes, drain, cut, and grate the cauliflower.

Heat up a pan and add 1 tablespoon of oil. Toss in crushed garlic, ginger, and green chili, cooking until fragrant.

Add the grated cauliflower to the pan, sprinkle with red chili and turmeric powder, and cook until perfectly done. Remove from the pan and let it cool slightly.

Prepare the potato mixture by taking 2 boiled potatoes, mashing or grating them, and adding carum seeds, cumin powder, salt, garlic, and fresh coriander.

Combine the potato mixture with the cooked cauliflower to make the filling for the paratha.

Stuff and roll the paratha by taking a portion of the dough, rolling it out lightly, placing a spoonful of filling in the center, sealing it carefully, and rolling it gently without overfilling.

Heat a tawa and place the paratha on it. Cook one side, flip it, brush a little ghee on top, flip again, and do the same on the other side until golden brown and crispy.

Serve the hot stuffed paratha on a plate with chutney or ketchup, garnished with coriander leaves or harapodina.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens